Sunday, September 23, 2012

My first cooking video

When Chef Mario Batali introduced a
new dish called Uova da Raviolo (ravioli with a soft egg yolk inside) many home
chefs may have been persuaded that it was almost impossible to cook at home. In
fact, it can be done and it is not as difficult as I thought. My kitchen is
very basic and I have no special kitchen utensils, just the usual ones, but
with a little attention to detail even in a modest kitchen it can be done with
stunning results.

You may pause whenever you want to
look at the recipe and directions, which tend to flash by too quickly. All
instructions are in text on the video.

Uova da Raviolo (ravioli with a soft egg yolk inside)

by Quay Po

You can serve the Uova da Raviolo with sauces, puree or soup of your choice. Think out of the shell, let your creative juices flow and most importantly, have fun. LOL!

By the way, I would like to remind all interested home cooks and bakers to submit your entries for the Nutriplus Pastry Challenge. Don't be shy or afraid. If you have the passion in cooking and baking you will have a wonderful time and have the chance to show off your baking skills. Why not?

Ping, as I have said I told them to correct the credits to home cook and not chef. I am just a passionate cook and baker and love food. You have to try making this and I believe with your creative mind, you will come up with something fantastic. Thanks for the compliment on the video. Love you for being so supportive all the time. You are a great friend.

Anne, please don't call me chef lah:D I am just a home cook. Ya, so sorry that you cannot view the video because it was took down to correct the spelling mistakes on some words and also a small mistake on the filling recipe. I hope the new correct version will be up by this evening. Thousand apologies.

Quay Po, wow! wow! wow! When you cut through the ravioli, I went "Wäh" so loud (I was in the office, hee..hee..) and my mouth was open for a few minutes. Luckily nobody pass by my room :) What's next? Your own TV show :)

Hi Quay Po,Your first cooking video was really awesome.While I was reading your post my son Shawn was with me. When I was watching your cooking video he was watching with me. When you cut the ravoli and the soft egg flow out he goes 'wow!' Can you imagine how impressing your video was!! Simply love it!mui..^^

MY 1ST COOKING VIDEO

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MEET QUAY PO

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.

You made my day!

AWARDS

I wish to thank those who have given me AWARDS. I feel really honored and thankful to you all. I have decided not to display the awards in my blog or pass it on because I feel it is impossible for me to pass it on to all the deserving blogs. They are so many and I do not feel comfortable leaving anyone out. I hope you appreciate how I feel. Once again Thanks a Million for thinking of me.